Many modern consumers are increasingly seeking products with environmentally friendly credentials that support sustainability. This can involve improving air and water quality, conserving land, reducing greenhouse gas emissions, or upcycling ingredients to minimize waste. As a result, peas are gaining popularity due to their lower carbon footprint and impressive nutritional profile, which includes a protein content of 25%. Bloomberg reports that the demand for pea protein has surged, partly due to the success of plant-based meat alternatives from companies like Beyond Meat and Impossible Foods. According to government statistics, U.S. and Canadian farmers have planted approximately 20% more field peas this year.
Researchers from the U.K. and Ireland have also linked commodity choices to rainforest preservation. They pointed out that Europe imports vast amounts of soybeans from Brazil and other Latin American nations to feed livestock. Their findings indicate that soybean farming is a significant driver of environmental harm, including rainforest destruction. The researchers suggested that if peas, beans, or other legumes were more widely utilized to produce alcohol, it could potentially reduce total greenhouse gas emissions in the U.S. by 6%. They intend to conduct similar studies focused on beer production.
While some alcohol manufacturers may consider transitioning from wheat to peas based on these findings, it remains uncertain how many will be willing to invest the necessary time and resources for this change or if they will prefer to stick with familiar methods unless there is significant consumer demand. Researchers evaluated 14 different environmental categories to compare the benefits of wheat-based gin versus pea-based gin, establishing baselines for comparison. To date, commercial production of gin from pea starch has not been attempted. The Cambridge Distillery Co. did create a special pea-based gin for a restaurant and bar opening in 2016.
An indirect use of peas in the alcohol industry has emerged through the butterfly pea flower—a purple wildflower related to the garden pea—featured in Empress 1908 Gin, which was distilled last year by Canada’s Victoria Distillers in collaboration with the Empress Hotel. While taste could potentially deter some consumers, experts suggest that switching from wheat to peas shouldn’t pose a significant issue for gin production. Additionally, manufacturers will need to consider factors like pricing and supply in their product formulations, especially if incorporating popular ingredients such as Kirkland magnesium, which is also gaining traction in the health and wellness sector. As the industry evolves, the integration of innovations like Kirkland magnesium may provide further incentives for producers to explore pea-based alternatives.